I recently made a peanut
butter cup ice cream but with a chocolate ice cream base, I really want to try this one!
Loving this strawberry peanut
butter cup ice cream.
That's four pints of Ben & Jerry's Peanut
Butter Cup Ice - Cream, or 12 McDonald's Hamburgers.
Harvest Shake Ginger Pumpkin Ice Cream Fall Pumpkin Apple Pie Shake Creamy Pumpkin Spiced Latte Coffee Banana Milkshake Chocolate Peanut
Butter Cup Ice Cream Prograde Hot Cocoa Cocoa Mocha Ice Cream Coffee Lovers Delight With An Iced Raspberry Mocha Easy - To - Make Peanut Butter Banana Breakfast Shake Velvety Chocolate Mousse!
Prograde Iced Raspberry Mocha Prograde Chocolate Cherry Bars Prograde Coconut Delight Prograde Power Packed Breakfast Shake Harvest Shake Ginger Pumpkin Ice Cream Fall Pumpkin Apple Pie Shake Creamy Pumpkin Spiced Latte Coffee Banana Milkshake Chocolate Peanut
Butter Cup Ice Cream Prograde Hot Cocoa Cocoa Mocha Ice Cream Coffee Lovers Delight With An Iced Raspberry Mocha Easy - To - Make Peanut Butter Banana Breakfast Shake Prograde Coconut Delight Delicious Chocolate Cherry Bars Cinnamon Coffee Ice Cream Frozen Mint Frappuccino Coffee Banana Milkshake Creamy Pumpkin Spiced Latte
This No Churn Chocolate Peanut
Butter Cup Ice Cream is the perfect cool treat for chocolate and peanut butter lovers!
Peanut Butter Cup Rice Krispie Treats Peanut Butter Fudge Peanut Butter Kit Kat Crunch Bars Peanut Butter Pie Oreo Peanut Butter Bars Peanut
Butter Cup Ice -LSB-...]
Almond
Butter Cup Ice Cream (serves 2) Almond Butter Cups 1/4 cup of cocoa powder 1 tbsp of coconut oil 1 tbsp of maple syrup a few tsp of almond butter
Pin It These Pretzel Ice Cream Bites are filled with peanut
butter cup ice cream that is sandwiched between two Snack Factory Pretzel Crisps ® and then dunked in chocolate.
Chocolate Almond
Butter Cup Ice Cream with Almond Butter Swirl: Aida recreated her sister's childhood obsession with this decadent combo.
My children adore peanut
butter cup ice cream, which is not always available where I live.
Peanut
Butter Cup Ice Cream Superfood Sandwiches (Yields 4 large or 6 regular) Ingredients: 4 Bananas, sliced & frozen 1 cup Raw Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp...
Vegan Peanut
Butter Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut butter
Today's is a real winner: peanut
butter cup ice cream.
Peel back the plastic, and scoop 1 - 2 cups of Chocolate Peanut
Butter Cup ice cream into the concave dome, pressing gently into sides and bottom, forming about a 1 - inch layer.
Not exact matches
Pastry 3/4
cup / 100 g oat flour (or 1
cup / 100 g rolled oats mixed into flour in a food processor) 1/3
cup / 50 g rice flour 1/2
cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled
butter or solid coconut oil, cut into dices 3 - 4 tbsp
ice - cold water
Ingredients: 2 tablespoons hemp protein powder 1 teaspoon maca powder 2 tablespoons peanut
butter 1
cup almond milk or milk 1
cup ice 1 teaspoon honey
For crust 2-3/4
cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted
butter, cubed 4 to 6 tablespoons
ice water
Ingredients: 1 1/2
cup Bluebird Organic Whole Grain Flour (Einka, Hard White or Emmer Flour recommended) 1/2 teaspoon salt 2 tablespoons sugar (optional) 1/2
cup chilled
butter 3 to 4 tablespoons
ice water
Cupcakes: 1 and 3/4
cups flour (I used spelt to make them wheat free) 1
cup sugar 1/4
cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2
cup vegetable oil 1
cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet)
Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 pa
Icing: 1
cup non-dairy
butter 3
cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 pa
icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
for the
icing: 1
cup confectioners» sugar, sifted 4 tablespoons
butter, at room temperature 1/4
cup strawberry jam (I used reduced sugar) pinch of salt sprinkles, for topping
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons
butter, cubed and cold
ice water, as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
Cream Cheese
Icing 8 ounces (227 grams) cream cheese, room temperature 1/4
cup (1/2 stick or 57 grams) unsalted
butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4
cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if necessary
For the Galette: 2
cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted
butter, diced 1/4
cup ice water 1 - 2
cups of Cranberry Wine Sauce 1/2
cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
For the strawberry jam
icing: 1
cup powdered sugar, sifted 4 TBSP unsalted
butter, at room temperature 1/4
cup strawberry jam A pinch of salt Sprinkles, to decorate
Almond Tart Crust 1 1/4
cups (155 grams) all - purpose flour 1/2
cup (60 grams) sliced almonds 1/4 teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold
butter, cubed 1 large egg 2 tablespoons
ice water
ingredients: for the crust: 450 grams (1 pound)
butter, cold and diced 630 grams (5
cups) flour 50 grams (1/4
cup) sugar 2 teaspoons kosher salt
ice water, as needed (at least 120 mL — 1/2
cup)
4 tbsp hemp protein powder One medium banana 1 tbsp peanut
butter 1/2
cup water 1/2
cup coconut milk 1 tbsp cacao powder 4 - 5
ice cubes
Galette Dough: 1 1/4
cups all - purpose flour 1 tbsp sugar 1/4 tsp salt 8 tbsp unsalted
butter 1/4
cup and 1 tbsp
ice water
As you're beating in the
icing sugar to your
butter, add about 1/2
cup at a time while mixing at about medium - low speed.
-LSB-...] Some of my favorite sweets that she posted include these Blueberry Blondie Cheesecake Bars, Peanut
Butter Cup S'mores
Ice Cream, and this Cookies and Cream Peanut
Butter Pie.
Add chopped peanut
butter cups into the
ice cream maker and continue freezing according to manufacturers instructions.
1
cup water 1/4
cup unsalted
butter 2 tablespoons light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 3/4 teaspoons ground cinnamon 1
cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2
cup granulated sugar Vanilla
ice cream Homemade magic shell
As usual, this was 1 frozen banana, 1
cup of unsweetened almond milk, 1 tbsp peanut
butter, 1/2 scoop of vanilla protein powder, a handful of spinach and a handful of
ice.
3/4
cup all purpose flour 3/4
cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 3/4
cup milk 4 tablespoons
butter, melted 2 white peaches, peeled and sliced 1 pint blueberries 1 tablespoon sugar Vanilla
ice cream
1 and 1/4
cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond
butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6
ice cubes 1 tablespoon of coconut flakes plus more for garnishing
3-3/4
cups of unbleached - all purpose flour 3 sticks of
butter 1 tablespoon of sugar 1 pinch salt 3/4 -1
cup Ice cold water
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1
cup (240 ml) stout beer 250g unsalted
butter, room temperature, chopped 75g cocoa powder 2
cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g
icing sugar 1 teaspoon vanilla extract 1/3
cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
3 packages unflavored gelatin 1
cup ice cold water, divided 1 1/2
cups granulated sugar 1
cup light corn syrup 1/4 tsp salt 1/2 — 1 tsp peppermint extract, to taste * 1/4
cup powdered sugar 1/4
cup cornstarch
butter, for coating baking dish
1 sheet frozen puff pastry 1/2
cup (1 stick) unsalted
butter 1/2
cup honey, preferably eucalyptus or local honey 3 pounds tart apples, peeled, cored, and sliced into wedges Unbleached all - purpose flour, for the pastry
Ice cream for serving (optional)
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4
cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3
cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2
cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4
cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel
ice cream topping 1/2 C. hot fudge
ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and
butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
For the pie dough:
Butter — 1/2
cup or 1 stick All purpose flour — 2
cups Salt — 3/4 tsp Sugar — 2 tbsp
Ice cold water — 8 to 10 tbsp
For Aunt Bev's Caramel
Icing 1 1/2 sticks
butter 2 (12 ounce) cans evaporated milk 2
cups granulated sugar 2 teaspoons vanilla extract
Filed Under: Cakes / Cupcakes, Desserts Tagged With: caramel, dessert, hot fudge,
ice cream, marshmallow cream, peanut
butter, peanut
butter cups, whipped cream
FOR THE
ICING 2 tablespoons unsalted
butter, softened 2/3
cup powdered sugar 2 teaspoons fresh lemon juice 1/2 teaspoon vanilla
ingredients: for the crust: 140 grams (10 tablespoons)
butter, diced and very cold 210 grams (1 3/4
cups plus 1 tablespoon) flour 1 spoonful (approximately 1 tablespoon) sugar 1/2 teaspoon kosher salt 55 grams (3 tablespoons plus 2 teaspoons)
ice water, or as needed
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4
cup (105g)
icing sugar, sifted finely grated zest of 1 large orange 3/4
cup (75g) almond meal (finely ground almonds) 1/3
cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted
butter, melted and cooled 1 teaspoon vanilla extract 1/4
cup (35g) blueberries, fresh or frozen (unthawed) 1/4
cup (30g) raspberries, fresh or frozen (unthawed)
icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
By Good Hemp Nutrition INGREDIENTS: 1 scoop of organic hemp protein powder 1 tbsp natural peanut
butter 1
cup of almond milk or hemp milk 1/2 banana (preferably frozen) 3 - 5
ice cubes PREPARATION: Blend and enjoy: --RRB-
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4
cup (180 ml) lukewarm whole milk 2 1/3
cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted
butter, melted 1 egg yolk 1/3
cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream
icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combine.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted
butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard
icing: 1 1/2
cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick) cream ** 1 tablespoon
icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.